Keto Succulent Roast Lamb
Celebrate the art of keto cooking with this Succulent Roast Lamb recipe, a perfect centerpiece for any occasion. This dish features a tender, bone-in leg of lamb marinated in a fragrant blend of garlic, fresh rosemary, thyme, olive oil, and zesty lemon juice. Slowly roasted to perfection, the lamb is basted with keto-friendly stock for ultimate juiciness and served with a rich, velvety jus made straight from the pan drippings. Each slice is bursting with herby, savory flavor, making it a luxurious low-carb feast ideal for keto dieters and roast enthusiasts alike. Pair it with roasted non-starchy vegetables for a wholesome, restaurant-worthy meal that will leave your guests raving. Whether it’s a holiday dinner or a special Sunday roast, this show-stopping recipe brings flavor and nutrition to your table effortlessly.
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Ingredients
- 4 lbs Bone-in leg of lamb
- 4 cloves Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 2 tbsp Fresh thyme, chopped
- 3 tbsp Olive oil
- 2 tbsp Lemon juice, freshly squeezed
- 1.5 tsp Salt
- 1 tsp Black pepper, freshly ground
- 1 cup Beef or chicken stock (keto-friendly, low-carb)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Remove the leg of lamb from the fridge and let it come to room temperature for about 30 minutes. Pat it dry with paper towels.
Step 3
In a small bowl, combine minced garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper to form a thick, aromatic paste.
Step 4
Place the lamb on a roasting rack in a roasting pan. Using your hands or the back of a spoon, rub the garlic and herb mixture all over the lamb, covering it evenly.
Step 5
Pour the beef or chicken stock into the bottom of the roasting pan. This will help keep the lamb moist and provide the base for a delicious keto-friendly jus.
Step 6
Transfer the roasting pan to the oven and roast the lamb for 25–30 minutes per pound for medium-rare, or adjust cooking time to your desired level of doneness (use a meat thermometer; target 145°F/63°C for medium-rare).
Step 7
About halfway through cooking, baste the lamb with the stock in the pan to enhance flavor and retain juiciness.
Step 8
Once the lamb reaches your desired temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for 15–20 minutes to allow the juices to redistribute.
Step 9
Optional: For the jus, strain and simmer the drippings from the pan until slightly reduced. Pour it into a small bowl or gravy boat and serve on the side.
Step 10
Slice the lamb against the grain and serve hot. Enjoy your perfectly roasted keto-friendly lamb with a side of roasted non-starchy vegetables like asparagus, zucchini, or Brussels sprouts.
Nutrition Facts
| Serving size | (2155.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5764.7 |
| Total Fat 467.2g | 0% |
| Saturated Fat 184.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1451.5mg | 0% |
| Sodium 5709.8mg | 0% |
| Total Carbohydrate 9.7g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 0.8g | |
| Protein 376.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 252.3mg | 0% |
| Iron 30.7mg | 0% |
| Potassium 5067.7mg | 0% |
Source of Calories